Category Archives: Bread, Rolls and Muffins

Rhodes Quick and Easy Orange Rolls

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Quick and Easy Orange Rolls

Ingredients
Rolls:
12 frozen dinner rolls  (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter

Citrus Glaze:
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
Instructions

Directions:
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.

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Brooklynn’s Easter Rolls

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This is the delicious roll recipe Brooklynn made for Easter:

Ingredients:

  • Rhodes frozen rolls
  • butter
  • garlic powder
  • salad supreme seasoning
  • Parmesan cheese

Directions:

Let rolls thaw about an hour.

Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.

Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).

Let them rise for 2-3 hours and then bake for 15 minutes.

 

 

 

 

 

 

 

 

 

 

Downeast Maine Pumpkin Bread

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This recipe from pumpkin bread tastes better the next day and seems to get even better the day after that.  This recipe is all over the internet so I don’t know where it originated from, but I found it on Allrecipes: https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/

 

Downeast Maine Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree,  eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves

and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.  Pour

into the prepared pans.  Bake about 50 minutes in the preheated oven. Loaves are done when

toothpick inserted in center comes out clean.

The Stolen Roll Recipe

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This recipe comes from one of Sara’s roommates.   It was a closely guarded secret but Sara managed to obtain it.

sloth

Ingredients:

  • 1/2 to 3/4 cups margarine (I used 3/4 cups butter)
  • 1 cup boiling water
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 2 pkgs dry yeast
  • 2 well beaten eggs
  • 6-7 cups flour

Melt ½ to ¾ cup margarine in 1 cup boiling water (I used 3/4 cup of butter)

When margarine mixture is melted, pour it over ½ cup sugar and 1 ½ teaspoons salt.  Set aside to cool.

Dissolve 2 pkgs dry yeast in 1 cup warm water.

Add two well-beaten eggs to water/margarine mixture.  Add yeast water.  Add 6-7 cups flour.  Knead.  Let rise.  Punch down and roll out and cut (or pinch off pieces and dip in melted margarine).

Note: I rolled the dough out and cut it with the top of a Pam spray lid.  Spray bottom of a baking dish lightly with Pam spray (I used a glass casserole pan–actually two large pans).  Place the rolls next to each other so that they are touching.  Brush the tops well with melted butter.  Cover with saran wrap and let them double in size.

Bake at 325 for about 20 minutes.  (I had to bake them for 25 minutes before they tops started to brown).  Don’t bake them at higher heat or they won’t be as soft.

This recipe made about 50 small cut out rolls.

Addictive Ranch Bread

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Ingredients:

1 loaf of Italian Bread
1/2 cup butter
Ranch Dressing Dry Seasoning Packet

Directions:

  1. Pre-heat your oven to 350.
  2. Slice the loaf of bread in half the long way.
  3. Spread bread with butter.
  4. Sprinkle ranch dressing powder over the bread.
  5. Put into oven on the top rack, close to the boiler.
  6. Bake at 350 until the butter melts, about 3 minutes.
  7. Turn the broiler on and watch carefully until browned, about another 2 minutes.
  8. You can also sprinkle with Parmesan cheese just before you turn the broiler on.

Recipe from Dairy Keen in Heber City, Utah

French Bread Rolls

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Ingredients:

  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).  Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Jordan Marsh’s Blueberry Muffins

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Jordan Marsh’s Blueberry Muffins

Jim Wilson/The New York Times

This recipe came to The Times in a 1987 article by Marian Burros, “The Battle of the Blueberry Muffins.” Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist’s, once one of city’s best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Featured in: De Gustibus; The Battle Over Blueberry Muffins.

Ingredients:

  •  1/2 cup butter
  • 2 cups unsifted flour
  • 1 cup sugar (Reviewers all say to use only 1/2 cup sugar)
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

Quick and Easy Orange Rolls

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Quick and Easy Orange Rolls

Ingredients
Rolls:
12 frozen dinner rolls  (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter

Citrus Glaze:
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
Instructions

Directions:
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.

Great Harvest Pumpkin Chocolate Chip Bread

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Recipe from Great Harvest Bread website

Ingredients:

  • 2 1/2 cups white flour
  • 1 cup whole wheat flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 16 oz cooked or canned pumpkin puree (not pie filling)
  • 1 cup oil
  • 4 eggs, beaten lightly
  • 2/3 cup water
  • 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans. Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans. Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean. –Great Harvest Bread Co.

Gloria’s Perfect Cinnamon Rolls

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PREP TIME 25 MINUTES COOK TIME 22 MINUTES ADDITIONAL TIME
1 HOUR 58 MINUTES
TOTAL TIME
2 HOURS 45 MINUTES

INGREDIENTS
ROLLS:
• 4 cups milk (see note)
• 1 cup (2 sticks) butter
• 1 cup sugar
• 2 1/2 teaspoons salt
• 1 3/4 tablespoons instant yeast (see note)
• 4 large eggs
• 11-13 cups unbleached all-purpose flour
FILLING:
• 1 cup (2 sticks) butter
• 2 cups lightly packed brown sugar
• 2 tablespoons ground cinnamon
FROSTING:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla
• 2 teaspoons maple extract/flavoring
• Pinch of salt
• 2 pounds powdered sugar
• Cream or milk for consistency
INSTRUCTIONS
1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour.
The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it
knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
11. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single
cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.
NOTES
These rolls turn out far superior if you use whole milk but you can make them with 2%.
Also, if you don’t have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. If doing this, you’ll need to add a bit more flour than if following the recipe using instant yeast.